• For the Meringue
  • 60g egg whites
  • 80g granulated sugar
  • 20g powdered sugar
  • 15g corn starch
  • Black food dye
  • For the Matcha Mousse
  • 75ml milk
  • 35g white chocolate
  • 30g sugar
  • 10g matcha powder
  • 4g gelatin
  • 100ml double cream
  • For the Red Bean Paste Cream
  • 50ml double cream
  • 50g red bean paste


  1. Make the Meringue
  2. Beat the egg whites in a large mixing bowl until fluffy. Continue beating and add the granulated sugar gradually. Sift together the powdered sugar and corn starch then add to the mix.
  3. Mix 1/6 of the meringue with black food dye and add to a piping bag. Fill another piping bag with the rest of the meringue.
  4. Squeeze the meringue into the shape of a sheep on the back of a silicon mould. Use black meringue to make the face. Make the the ears and eyes separately Bake for 2 hours at 80 degrees.
  5. Make the Matcha Mousse
  6. Over low heat, mix together white chocolate and milk until all the chocolate melts. Remove from heat.
  7. Soak gelatin in cold water. Once bloomed, squeeze excess water out and add gelatin to milk mixture. Mix until fully incorporated.
  8. Add sugar and matcha powder to double cream and mix for 7 minutes.
  9. Once milk has cooled, carefully fold whipped cream into milk mixture.
  10. Make the Red Bean Paste Cream
  11. Whisk double cream until light and fluffy. Fold in red bean paste.
  12. Assemble
  13. Pour the matcha mousse into silicone moulds filling up 1/3 of the way. Pipe a dollop of the red bean paste cream in the centre, then cover with the rest of the matcha mousse. Chill in the freezer.
  14. Remove from freezer and allow to thaw. Remove from the silicone mould. Place the meringue over the mousse and attach the eyes and ears with icing.